Ramen Chopped Salad
Ramen Chopped Salad
E-cloth and Momma Cuisine have teamed up for a delicious recipe series in June also sharing chemical-free cleaning tips. I'm not much of a salad-eating gal, but love a hearty and delicious meal that can also be light. So, I created salad recipes that even I would love!
This salad recipe for Ramen Chopped Salad is not your typical Asian-style salad. I took ramen noodles and tossed it with chopped Napa cabbage, dressed in homemade sweet miso vinaigrette, topped with an array of lightly sauteed Asian vegetables and crunchy fried tofu.
I think the best salad recipes have a mixture of salty and sweet flavors with tender and crunchy textures. It makes it fun to eat and delicious to eat.
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- 4 cups cooked fresh ramen noodles
- 2 cups chopped Napa cabbage
- 1 cup chopped iceberg lettuce
- 2 cups large diced roasted Kabocha squash
- 1 1/2 cup firm tofu, drained and diced
- 2 cups soybean sprouts
- 1 bunch yu choy greens, roughly chopped
- 2 tablespoons miso paste
- 1 tablespoon honey
- 1/2 tablespoon rice vinegar
- 1/4 cup extra virgin olive oil or avocado oil
- 1 tablespoon curry powder
- Soy sauce
- Kosher salt
- Fresh cracked pepper
In a large bowl, toss the together the cooked ramen with chopped Napa cabbage and chopped lettuce.
Sweet Miso Vinaigrette
Take the miso paste, honey, rice vinegar and oil and whisk together thoroughly and set aside. Taste for flavoring.
Roasted Kobucha Squash
If you cannot find Kobucha squash, substitute with butternut squash.
Peel the skin with a knife and dice about 2 cups of squash.
Drizzle some olive oil and 1/2 a teaspoon of salt with fresh cracked pepper on the squash. Roast in the oven for about 30 minutes until tender. Set aside.
Curried Fried Tofu
Make sure you first drain the tofu as much as you can to get rid of all the moisture.
Then, chop about 1 1/2 cups of tofu. In a frying or saute non-stick pan, heat 3 tablespoons of oil on medium-high heat. Add the tofu and fry until crispy. Be careful not to poke or move the tofu around too much because it will break apart easily.
Once the tofu starts to become golden-brown, sprinkly in the curry powder and add about 1 teaspoon of salt. Toss and finish frying about perfectly golden-brown and crispy. Set aside.
If you cannot find yu choy greens, substitute with Chinese broccoli or bok choy.
Heat a saute pan with about 1/2 tablespoon of olive oil and lightly saute the greens with about 1 tablespoon of soy sauce and fresh cracked pepper, and set aside.
Repeat with the soybean sprouts.
Once all the ingredients are prepped, drizzle the sweet miso vinaigrette on the ramen and lightly toss. Arrange the vegetables, roasted squash and fried tofu and serve.
Other topping ideas:
- Chopped seaweed
- Toasted sesame seeds